Crispy Rice Omelette
Once you have upscaled your omelette to a Spekko Crispy Rice dish, you will want to eat this every day. Red onions and red chillies and rocket and bean sprouts - they all add to the crunch and bite.
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1 1⁄2 cups cooked leftover Spekko Rice
5 eggs
3 finely chopped fresh spring onions
1 finely chopped red chilli (optional)
salt
3 Tbsp grated Parmesan cheese
Oil for frying
Toppings
Sliced red onions
Sliced red chillies
Rocket leaves
Bean sprouts
Whisk the eggs. Add the chopped spring onions and chilli, the grated cheese and salt to taste.
Add the rice, mixing in well.
Heat a splash of oil in a non-stick pan over medium-high heat. Add the rice mixture and cook until almost set and the edges are crispy. Invert the omelette onto the lid of the pan or a plate, then slide back in the pan with the cooked side on top. Cook for a few minutes until done.
Slide onto a serving platter and add toppings of choice. Slice into 6 triangles and serve.